Grilled Chicken with Castelvetrano Tapenade & Goat Cheese Drizzle

Created exclusively for our Gård Wine Club members

We crafted this dish just for you — a recipe that brings together bright citrus, buttery Castelvetrano olives, fresh herbs, and a silky goat‑cheese drizzle. It’s summer‑ready, grill‑friendly, and absolutely sings with 2024 Sauvignon Blanc (or 2021 Pinot Noir!). 

We hope you enjoy making it as much as we enjoyed creating it — let us know how it pairs with your wines!

Serves: 4
Recipe by: Tanya Miller
Suggested Pairings: 2024 Sauvignon Blanc, 2021 Pinot Noir

INGREDIENTS:

For the chicken

  • Juice of 1–2 lemons (~⅛ cup)
  • 2 cloves garlic, pressed
  • 1 tsp garlic salt
  • 2 Tbsp avocado or other high‑heat oil
  • ~1.5 lbs chicken breast

For the drizzle

  • 4 oz goat cheese, room temperature
  • ½ cup half‑and‑half
  • ~¼ tsp salt
  • 1–2 cloves garlic, pressed
  • 1–2 Tbsp lemon juice, to taste

For the tapenade

  • ~40 Castelvetrano olives (preferably whole; pit after crushing)
  • 6 large basil leaves, finely chopped
  • ~12 mint leaves (about 2 tsp), finely chopped — the mint is the best surprise!
  • 1 tsp lemon zest
  • Squeeze of lemon, optional
  • 3–4 Tbsp extra‑virgin olive oil
  • Garlic and salt, optional

Extras/Garnish

  • 1 bunch asparagus
  • Iberico cheese, finely grated
  • Marcona almonds, chopped

INSTRUCTIONS

Marinate & grill the chicken

  1. About 1–2 hours before cooking, combine oil, lemon juice, garlic, and garlic salt in a dish or resealable bag.
  2. Add chicken and coat well. Refrigerate until ready to grill.
  3. Grill at ~425°F until the internal temperature reaches 160°F, flipping as needed.
  4. Add asparagus to the grill during the last 3–5 minutes.
  5. Remove everything from the grill and let rest on a cutting board.

Make the tapenade
Can be made a day ahead – wait to add herbs day-of

  1. On a cutting board, use the side of a knife to firmly press each olive to crack it open.
  2. Remove pits and chop olives.
  3. Transfer to a bowl and add lemon zest and olive oil; stir to combine.
  4. Add garlic and salt if desired.
  5. Chop basil and mint just before serving and fold into the mixture.

Goat cheese drizzle

  1. In a small blender or food processor, combine goat cheese, half‑and‑half, lemon juice, and salt.
  2. Blend until smooth and adjust seasoning.
  3. Transfer to a small pitcher for serving.

Assemble

  1. Slice the grilled chicken and plate with the asparagus.
  2. Try stirring the drizzle to loosen, or gently warm if needed. Pour over the chicken and asparagus.
  3. Spoon tapenade over the chicken.
  4. Finish with chopped Marcona almonds, grated Iberico, and a touch of lemon zest and/or mint (we highly recommend both!).

Serve immediately with a refreshing glass of Sauvignon Blanc or a silky Pinot Noir and enjoy!

Make‑Ahead Tip

All components can be prepped ahead — the tapenade (except herbs!), drizzle, and even the marinade. When it’s time to cook, all that’s left is grilling the chicken… and pouring yourself a glass of wine.